About the Loaf

I didn’t think that I was a lentil loafy kind of person, but when I tried this recipe; I fell in love.

I adapted this recipe because I knew I could make something more delicious. Actually, I just forgot to buy all the ingredients. I was shocked by the taste because I didn’t notice the difference. I made the original many times before, but I plan on sticking with my own. It’s just as tasty, healthier and has a nice crunchy top.

Like this:

Baked eggs are delicious! I hardly consider this a recipe. It’s more of a yummy way to eat eggs and some leftovers. When I make pasta, there always seems to be either extra sauce leftover or extra noodles. This recipe helps solve one of those issues. When I have extra sauce leftover, I get excited because I can have baked eggs the next day. This is great for breakfast, brunch, lunch or anytime you feel like having a snack.

There are two versions that are featured on this page. One with zucchini and one without. I had extra zucchini so I shaved some onto the sauce before adding my egg.

baked egg with shaved zucchini- out of the oven

baked egg with shaved zucchini (I like a runny yolk.)

Ingredients:

½ cup of left over pasta sauce (you could use more or less)

1 egg

zucchini or squash (optional)

pepper to taste

whole wheat toast (or whichever kind you like)

Before you start, pre-heat oven to 400°F

prepared without zucchini

Step 1: Scoop leftover sauce into a small baking dish* covering the bottom and the sides making a bed for the egg

Step 2: Shave some zucchini or squash (optional)

Step 3: Crack an egg into the dish

Step 4: Put the dish in oven for 10-15 minutes depending on how cooked you like your egg

Step 5: When you’re near 10-12 minutes, heat up some bread. Either put some on a baking pan into the oven or toast some.

Step 6: Crack some pepper and dig in!

Next time you have some extra sauce and bread, don’t be upset because you can have baked eggs! 🙂

Enjoy!

* I bought Emerilware on HSN and it’s the best bakeware I’ve ever used!